Tuscan Pasta – I Heart Vegetables

This delicious, creamy Tuscan pasta is ready in just 20 minutes! Prep the veggie-packed sauce while the pasta boils, and you’ll have dinner ready in no time.

I love this pasta recipe because the sauce comes together in the amount of time it takes to boil a box of pasta. I like using chickpea pasta for extra protein and fiber but you can use any kind you like. This recipe is rich and comforting, packed with creamy cannellini beans and hearty kale, and it all comes together in one skillet in about 20 minutes.

Why You’ll Love This Recipe

It’s a one-skillet meal. Aside from the pasta pot, everything happens in a single pan, which means less cleanup and more time to enjoy dinner.
Ready in about 20 minutes. This is a true weeknight recipe that doesn’t ask much of you.
Packed with protein and fiber. Between the cannellini beans and the whole wheat or chickpea pasta, this one keeps you full and satisfied.
Budget-friendly pantry ingredients. Canned beans, tomato paste, sun-dried tomatoes, and dried herbs are probably already in your kitchen.

Ingredients & Substitutions

Pasta: I like whole wheat or chickpea pasta here for extra fiber and protein. Rigatoni or cascatelli are my go-to shapes because the sauce clings to those ridges, but any short pasta shape works beautifully.
Olive oil: Just a tablespoon to soften the shallot and sun-dried tomatoes.
Shallot: A small diced shallot gives the sauce a gentle, sweet onion flavor. A bit of yellow onion works in a pinch.
Oil-packed sun-dried tomatoes: These bring a concentrated, savory-sweet depth you can’t get any other way. Be sure to grab the oil-packed kind, not the dry ones.
Garlic: I used three cloves, but feel free to add a little more if you like it extra garlicky.
Tomato paste: Two tablespoons of tomato paste build a rich umami flavor in the base of the sauce.
Dried oregano and rosemary: This little herb combo makes the whole dish taste cozy and Italian-inspired.
Vegetable broth: One cup to loosen everything into a saucy consistency. Use a good-quality broth here since it’s a main flavor.
Cannellini beans: The star of the show. These creamy white beans add protein and fiber, and they break down just enough to make the sauce velvety.
Heavy cream: Just ¼ cup to finish. It pulls everything together into something silky and a little indulgent. Feel free to swap in cashew cream for a vegan option.
Lacinato kale: Also called dinosaur kale. Chopped and destemmed, it wilts right into the sauce. Baby spinach is an easy swap if that’s what you have.

How to Make Creamy Tuscan Pasta

This recipe comes together in a few simple steps. Here are my tips for making it perfectly every time — the full instructions are in the recipe card below.

Cook the pasta. Bring a large pot of salted water to a boil and cook your pasta until al dente. Before you drain it, reserve 1 cup of that starchy pasta water — it’s the secret to a silky sauce that actually coats every bite.
Soften the aromatics. While the pasta cooks, heat the olive oil in a large skillet over medium heat and cook the shallot and sun-dried tomatoes until softened and fragrant, about 2–3 minutes. This is where the flavor base starts.
Bloom the garlic, tomato paste, and herbs. Stir in the garlic, tomato paste, oregano, rosemary, and salt and cook for about 1 minute. Cooking the tomato paste for a minute deepens its flavor and takes away any raw, tinny taste.
Simmer the beans. Add the vegetable broth and cannellini beans and bring to a simmer. Let it go for about 4 minutes, until some of the liquid has reduced and the beans are warmed through and starting to soften into the sauce.
Add the kale and cream. Reduce the heat to low and stir in the chopped kale and heavy cream. Stir until the kale is wilted, about 1–2 minutes.
Toss it all together. Add the drained pasta to the skillet and toss to coat. Splash in the reserved pasta water a little at a time until the sauce is glossy and clings to the pasta. Serve warm.

Variations and Substitutions

One of my favorite things about this creamy white bean pasta is how flexible it is. A few ideas:

Make it vegan. Swap the heavy cream for ¼ cup of full-fat coconut milk or a plant-based cream.
Change up the greens. Baby spinach, Swiss chard, or even arugula stirred in at the end all work well in place of the lacinato kale.
Make it spicy. Add a pinch of red pepper flakes or a dollop of Calabrian chili paste with the garlic to give the whole dish a kick.
Use a different bean. Great Northern beans or butter beans are both lovely stand-ins for the cannellini beans.

Storage and Reheating

Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
Reheating: Warm gently on the stovetop or in the microwave with a splash of broth or water to loosen the sauce back up, since the pasta will absorb liquid as it sits.
Freezing: I don’t recommend freezing this one, as cream sauces tend to separate.

Frequently Asked Questions

What are cannellini beans? Cannellini beans are large, creamy white Italian kidney beans with a mild, slightly nutty flavor. They’re soft and tender, which makes them perfect for melting into a creamy pasta sauce. If you can’t find them, Great Northern or navy beans are good substitutes.
Can I make this white bean pasta vegan? Absolutely. Just swap the heavy cream for ¼ cup of full-fat coconut milk or this cashew cream and make sure your pasta is egg-free. The dish stays just as creamy and satisfying. (I use that cashew cream all the time.)
What’s the best pasta to use? I like whole-wheat or chickpea pasta for the extra fiber and protein, and a short shape like cascatelli (pictured above) or rigatoni holds on to the sauce best. That said, any pasta shape you have on hand will work.
Why do I need to save the pasta water? That starchy reserved pasta water is what turns the sauce silky and helps it cling to the noodles. Add it a little at a time at the end until the sauce reaches the consistency you want.
Can I use spinach instead of kale? Yes! Baby spinach wilts even faster than kale, so just stir it in at the same point in the recipe and cook until it’s wilted, about 1 minute.

More Cozy Pasta Recipes You’ll Love

If this creamy white bean pasta is your kind of dinner, here are a few more to add to your rotation:

8 ounces whole wheat or chickpea pasta (short shapes work best)
1 tablespoon olive oil
1 small shallot, diced
1/4 cup oil-packed sun-dried tomatoes, chopped
3 garlic cloves, minced
2 tablespoons tomato paste
1/4 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon dried rosemary
1 cup vegetable broth
1 (15 oz) can cannellini beans, drained and rinsed
1/4 cup heavy cream
1 cup chopped and destemmed lacinato kale
Optional: Freshly grated Parmesan cheese and/or red pepper flakes for topping

Bring a large pot of salted water to a boil and cook the pasta until al dente per package instructions. Reserve 1 cup of pasta water before draining.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the shallot and sun-dried tomatoes and cook until softened and fragrant, about 2–3 minutes.
Stir in the garlic, tomato paste, oregano, rosemary, and salt. Cook for about 1 minute.
Add the vegetable broth and cannellini beans and bring to a simmer. Simmer for about 4 minutes, until some of the liquid has evaporated.
Reduce heat to low and stir in the kale and heavy cream. Stir until the kale is wilted, about 1–2 minutes.
Add the drained pasta and toss to coat. Loosen with reserved pasta water as needed. Serve warm.

Notes

- Use oil-packed sun-dried tomatoes, not the dry-packed kind, for the best flavor.

- To make this vegan, swap the heavy cream for ¼ cup of full-fat coconut milk or a plant-based cream.

- Leftovers keep in the fridge for up to 4 days. Reheat with a splash of broth or water to loosen the sauce.